stack of paleo protein bars with medjool dates and cashews

Pumpkin Spice Paleo Protein Bars

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 16 bars 1x


These Pumpkin Spice Paleo Protein Bars use a simple blend of dates, nuts, and loads of pumpkin pie spice and cinnamon for extra flavor. We’re also sneaking in some collagen peptides for added health benefits. Whole30 compliant.




  1. Line a square 8×8 or 9×9 baking pan with parchment paper or plastic wrap, set aside.
  2. In the bowl of your food processor process nuts, coconut, collagen peptides, and spices until a course meal, about 10-15 seconds.
  3. Remove lid from bowl and add pitted dates. Process again until ingredients are fully combined, roughly 15-20 seconds. Start adding water 1 tablespoon at at time. You may need up to 4 tablespoons. Ball mixture will be thick, sticky, and slightly wet.
  4. Transfer mixture to lined pan, pressing flat and evenly into all 4 corners. Place pan in freezer for about 15 minutes to allow bars to firm up.
  5. Lift bars out of pan, place on cutting board, and cut into 16 squares. Store in container in fridge for about 2 weeks.


For the nuts I used raw, unsalted cashews and walnuts. Feel free to use a mix of nuts such as almonds and cashews, almonds and walnuts, etc.

You could also make these into energy balls! I’d suggest about a rounded tablespoon size.

Collagen peptides is not needed for this recipe. You can leave it out, just decrease the water about 1 TBS less.

Nutrition information approximate based on 1/16

  • Category: snacks
  • Method: food processor
  • Cuisine: American


  • Serving Size: 1 bar/square
  • Calories: 195
  • Sugar: 16
  • Fat: 9
  • Carbohydrates: 22
  • Fiber: 3
  • Protein: 7

Keywords: homemade RXbars, paleo protein bars, collagen peptides recipes

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